Plan Overview

Plan for a from-scratch bakery section in an Asian buffet restaurant in Sweden, placed next to the main kitchen prep area.

Assumptions (update as things get decided)

• Products: Japanese-inspired desserts and Japanese–Swedish fusion, plus a few classic Asian buffet staples (egg tarts, bao, mango pudding).
• Production: Everything from scratch, with no bought-in bases.
• Volume: Unknown, so the equipment list is given in three sizes (S / M / L).
• Staff: 2 bakers on 8-hour shifts: one half-trained, one untrained.
• Space: New build, next to the main kitchen prep area. Ventilation can be extended. Walk-in cooler and freezer are in a separate basement, and there are 2–3 fridges and freezers in the kitchen.
• Service: Lunch and dinner buffet. Desserts are a highlight but included in the buffet price. Bake in batches before each service, with small top-up batches during service. No takeaway; maybe cake pre-orders or catering later.
• Not part of the bakery: soft-serve.
• Equipment: all new, no preferred brands, sensible budget. See Recommended setup.

Size tiers used in this plan

Tier	Guests/day	Dessert/pastry pieces/day (rough)	Bakery space
S	< 150	200–400	~8–12 m²
M	150–400	400–1 000	~12–20 m²
L	400+	1 000+	~20–30 m²

Rule of thumb: buffet guests take about 2–3 small dessert pieces each.

Files

1. equipment.md: ovens, cooling, mixers, small tools, by tier
2. layout-and-workflow.md: zones, flow and daily schedule
3. sweden-regulations.md: food safety, allergens, electrical, ventilation
4. product-ideas.md: starting menu, what equipment each item needs, and recipes
5. open-questions.md: decisions needed before buying anything

Suggested next steps

1. Answer the remaining questions in open-questions.md, especially guest volume and floor space.
2. Lock in a starting menu of about 8 buffet items (see Product Ideas), since the menu decides the equipment.
3. Give the architect, electrician and ventilation contractor the equipment list (power, water, drains) while the new build is still being drawn.
4. Get quotes from 2–3 Swedish commercial kitchen suppliers.
5. Contact the kommun's miljöförvaltning early about registration and layout.